What You Need to Know
These techniques rely on precise control of temperature, pressure, pH, and oxygen to inactivate or inhibit spoilage microorganisms. Chemical changes such as lactic acid production, salt ion concentration, and phenolic compound stabilization preserve flavor and nutrition. The balance of physical barriers and biochemical reactions ensures safety and quality over extended periods.
The Science
Primary Reaction
Inactivation or inhibition of spoilage microorganisms through heat, pressure, osmotic, pH, or oxygen control